Algerian Chorba Frik with Lamb and Green Wheat

What you need

• 3 tbsp vegetable oil
• 1 onion, finely chopped
• 400 g (14 oz) lamb shoulder, cut into 2 cm cubes
• 1 stalk celery, with its leaves, finely chopped
• 2 ripe tomatoes, halved
• 1 tbsp tomato paste
• 2 tsp paprika
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 2 tsp dried mint
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1 bunch fresh cilantro, finely chopped, a little kept back for serving
• 1.5 l (6 cups) water
• 1 can (15 oz) chickpeas, drained and rinsed
• 90 g (1/2 cup) freekeh (frik), cracked green wheat
• 1 lemon, cut into wedges, for serving

Method

Restated from the original video

1. 1

   Rinse the freekeh in a sieve under cold water, pick out any dark bits and leave it to drain.

2. 2

   Grate the cut side of each tomato on a coarse grater into a bowl and throw away the skins.

3. 3

   Heat the oil in a heavy soup pot over medium heat and soften the onion and celery, 4-5 min.

4. 4

   Add the lamb and turn it in the pot until it loses its raw colour on all sides, 5 min.

5. 5

   Stir in the paprika, coriander, cinnamon, mint, salt and black pepper and cook for 1 min until fragrant.

6. 6

   Add the tomato paste, grated tomato and most of the cilantro and stir for 2 min.

7. 7

   Pour in the water and bring to a boil, then lower the heat, cover and simmer gently until the lamb is tender, 50-60 min.

8. 8

   Stir in the freekeh and chickpeas, cover again and simmer until the grains are soft but still chewy, 15-20 min. Add a splash of water if the soup gets too thick.

9. 9

   Taste and adjust the salt and pepper.

10. 10

    Ladle into bowls, scatter over the remaining cilantro and serve with lemon wedges for squeezing.

Imported from carolinescooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.